Melon with port and mint
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Water |
| 4 | tablespoons | Minced fresh mint |
| 3 | tablespoons | Sugar |
| ⅓ | cup | Tawny or ruby Port |
| 2 | Melons; (such as honeydew, | |
| ; cantaloupe, | ||
| ; crenshaw or | ||
| ; casaba),peeled, | ||
| ; seeded, sliced, up | ||
| ; to 3 | ||
| Fresh mint sprigs | ||
Directions
Combine ⅓ cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.
Serves 10.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 1041 Calories (kcal); 3g Total Fat; (1% calories from fat); 12g Protein; 272g Carbohydrate; 0mg Cholesterol; 259mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 15½ Fruit; 0 Fat; 2 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.